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Ingredients
- Serves 2-4 people
1 Whole Chicken
1 Lime
30 g Shallots
20 g Garlic
10 g Coriander Powder
15 g Turmeric
20 g Ginger
75 g Big Red Chilies
30 g Red Cayenne Pepper
20 g Candlenut, toasted
200 ml Thick Coconut Milk
300 ml Water
7 gr Salt
18 g Sugar
20 g Chicken Powder
2 Bay Leaves
3 pcs Lime Leaves
30 g Galangal, smashed
100ml Cooking oil
Optional:
Fried onions
Leek
Red cayenne
Green Cayenne
Ayam Lodho
Ayam Lodho is a delicious chicken dish from Tulungagung in Indonesia. This Javanese specialty is prepared by first, roasting the chicken till its crispy golden brown on the outside, and tender and juicy on the inside. It is then cooked in a spicy coconut broth - perfect for those who enjoy some heat in their food. Enjoy it with a bowl of rice for a wholesome weeknight dinner.
- Medium
- 60 min
- 30 min
- 15 min
- 2 steps
- 23 Ingredients
- Medium
- 2 steps
- 23 Ingredients
- 60 min
- 30 min
- 15 min
Instructions
-
Marinate chicken
Marinate the chicken with salt and lime juice and roast the chicken till cooked.
-
Cook chicken
- In a blender, blend the onions, garlic, coriander, turmeric, ginger, large red chilies, cayenne pepper and candlenut into a smooth paste.
- In a frying pan with some oil, sauté the spices until fragrant.
- Add bay leaves, lime leaves and galangal and sauté well. The spices will lighten in color and the oil will separate.
- Add water and coconut milk. Over medium heat, bring it to a boil.
- Once it comes to a boil, add the roasted chicken and cook until the sauce reduces. This will take about 30 minutes
Plate and Serve!
Garnish with fried onions or spring onions on top and serve
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Ingredients
- Serves 2-4 people
-
1 Whole Chicken
1 Lime
30 g Shallots
20 g Garlic
10 g Coriander Powder
15 g Turmeric
20 g Ginger
75 g Big Red Chilies
30 g Red Cayenne Pepper
20 g Candlenut, toasted
200 ml Thick Coconut Milk
300 ml Water
7 gr Salt
18 g Sugar
20 g Chicken Powder
2 Bay Leaves
3 pcs Lime Leaves
30 g Galangal, smashed
100ml Cooking oil
-
Optional:
Fried onions
Leek
Red cayenne
Green Cayenne
Nutrition
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